Creamy Vegan Sweet Potato Alfredo

This sweet potato alfredo recipe from Cassandra Bodzak’s Eat With Intention has just two steps, so it’s sure to become a new favorite.

What you need:

For the sauce:
15-ounce can cannellini beans, drained and rinsed
15-ounce can chickpeas, drained and rinsed
½ cup unsweetened almond milk
7 tablespoons nutritional yeast
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon vegan butter
1 tablespoon garlic powder
1 tablespoon salt, plus more to taste
½ teaspoon ground turmeric

For the noodles:
2 tablespoons olive oil
2 sweet potatoes, peeled and spiralized
Chopped walnuts, for garnish
Chopped parsley, for garnish

What you do:

  1. For the sauce, into a food processor, combine all sauce ingredients and pulse until creamy. Season with salt to taste.
  2. In a medium saucepan, heat olive oil and sauté sweet potato noodles 5 minutes, until softened. Add sauce to pan and cook 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.
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